Rehearsal Dinner & Brunch Suggestions
Discerning design types will marvel at the décor details
of Jean-Georges Vongerichten's
Perry St (176 Perry St.;
212-352-1900). The restaurant's
glass-enclosed dining room feels
like an updated version
of a TWA first-class lounge circa 1966: Angular white-leather banquettes, a long black-resin bar, streamlined wood and leather furniture, and a playful charcoal carpet pattern are
the essence of mid-century modernism. The staff's Calvin Klein uniforms are likewise reminiscent of flight-attendant attire during the airline industry's golden age. A buyout is necessary for private events and priced
per occasion. For a 70-person
sit-down, reserve the dining room. They can accommodate a
party of 150, in both the dining
room and lounge, but just for cocktails. Jean-Georges and his team create a personalized menu-request the chile-citrus seasoned rabbit with soybean purée and cherry-tomato juice accompanied by Arctic char with Israeli couscous and cockles.
With floor-to-ceiling views of the meatpacking district,
Vento (675 Hudson St.; 212-699-2400) holds up to 100 people in its triangular second-floor dining room. Exposed-brick walls
and wrought-iron accoutrements evoke an industrial-revolution-era factory. Starting at
$35 per guest, brunch includes Italian-influenced entrées
like mixed-berry-and-honey-mascarpone with raisin-brioche French toast. For guests who lack a sweet tooth, there's oven-roasted eggs with prosciutto and spinach antipasti, truffle-polenta fries, and fried calamari.
(Photo: Courtesy of B.R. Guests Restaurants (Vento).)
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